Flourless Double Chocolate Banana Skillet

Not quite brownies, not quite banana bread. This double chocolate dessert (or breakfast, let’s be real) is vegan, gluten-free, dairy-free, protein-packed, and contains little to no added sugar. 
This was also a total blind experiment, throwing in ingredients as I had available and saw fit. So my failed attempt at making brownies turned out a successful creation of... whatever this is (If you make this and come up with a good name for it, I will change the title of this post!)
  • 1/2 can chickpeas
  • 1 ripe banana
  • 1/2 cup almond milk

Blend these together in a food processor or nutribullet. Then add...

  • 2 tbsp unsweetened cocoa powder
  • 1.5 tbsp Vegan Smart vanilla protein powder (or whatever you use) *I didn’t have chocolate flavor powder, but that would be ideal*
  • 1 tbsp turbinado raw cane sugar (or 1 medjool date, maple syrup, or stevia)
  • 3 tbsp rolled oats

Blend again. Then manually stir in...

  • 1/4 cup dark chocolate morsels

Now, you can do one of two things: either whip out a spoon and enjoy some guiltless, protein-packed brownie batter (great option) OR... spread the batter into a lightly oiled skillet or small baking dish and bake at 350 for 20 mins. 


I don’t know yet from experience, but my guess is that these could also be kept in the freezer and be good protein bars on the go!